Coconut and Pineapple Burfi is my contribution to "A Fruit A Month", an event which is started by Maheswari of "Beyond the Usual" blog. Suganya from "Tasty Palettes" is guest hosting this month for AFAM and her fruit of choice is "Coconut". Thanks for hosting Suganya, great choice!:)
A very commonly used and most beloved fruit of every south Indian household is the treasured Coconut. Like Tamarind trees, coconut are also a common site in India, specially in the south and as popular as Tamarind trees. As most of you know, my grandfather has a coconut and Sugarcane farm near Mysore. So my memories are firmly embedded in eating coconut burfi/Kobbari Mithai (in Kannada), drinking elaneeru/Coconut water, scarping the tender sweet creamy pulpy insides of a halved coconut as a child, not to mention enjoying juicy sugar cane, Guavas, Mangoes, come every Summer in India in my thatha's house! Those were the days, good times! :)
For more info about the origin of Coconut and it's uses, click here and here!
Usually, Coconut burfi made with just coconut, sugar syrup and cardamom but I thought I would give a twist and added Pineapple!
How to make Kobbari-Pineapple Mithai!:)
2 cups of sweetened packaged flaked coconut or fresh grated coconut,
1/2 cup or more sugar (if you use sweetened coconut, it already has sugar, use as much sugar as you want to make burfi)
(or 1-1/2 cups sugar+Pineapple with juice for the syrup, if you use fresh unsweetened coconut)
1/2 cup crushed Pineapple, canned with it's juice,
1 tsp Cardamom powder.
2 tsp ghee (optional but adds to the taste)
A non stick or any pan to pour the Burfi to cool it.
Prepare the pan by spraying some no-stick oil or butter to prevent the burfi from sticking.
To make it:
1. Take a non stick pan, add ghee, Pineapple with it's juice and boil it until you get one thread consistency of the syrup or until candy thermometer shows it has reached 230F.
2. Add all the Cardamom pd and the coconut gratings, keep stirring until you see little whitish spots and the whole leaves the sides of the pan.
3. Pour into the pan, pat gently to make it about 2" high, score 2" by 3" rectangles with a knife and leave it in the fridge to cool.
4. After cutting them, serve at chilled or at room temp.
Note: Adjust the sugar. I always add less to avoid too much sweet in our desserts. These Burfis stay moist and not very firm like Coconut burfi because of the crushed Pineapple but tastes fabulous. It's sweet and tangy at the same time.
One more look!
Mythreyee of "Paajaka" blog has started a new event called "Sweet series"
this month. To start with, she has chosen "sweet rotis" which are every Indian kid's dream snack. Well..here is mine for you Myth and for my kids, an American version of sweet Paratha with Ricotta-Black Raspberry preserve and Walnuts. Enjoy!:)
We, who grew up in India, all have some kind of memory of munching or sweet rotis or chapatis our moms made! Mine would be a very simple chapati sprinkled with ghee and sugar and cooked on Tawa until crisp, the only sweet I ate with gusto. I don't have a sweet tooth although I make and bake desserts for the family or events like these. I would rather munch on savory crunchies the whole day!:D
Ricotta-Black Raspberries preserve-Walnuts Paratha!
I just made one Paratha. One of these is enough for 2-4 people like a finger food/dessert, depending on many you can eat! Kids love Ricotta and Raspberry Preserve, but not very crazy about Walnuts but it gives a good crunch.
This is how I made it:
Make Parathas first:
Mix and knead 1 cup of wheat flour/atta or mix 1/2 cup each of wheat flour and plain flour, 1 tsp fine sugar, 1/4 tsp Baking powder and pinch of salt until a soft dough. Cover and rest for an hour.
2 tbsp of Black Raspberry preserve or any kind you like,
Mix 3 tbsp of Ricotta cheese with 1 tbsp powdered sugar,
1 tbsp small grained Walnuts/any nuts you like/no nuts at all!
To make the sweet paratha:
Heat a tawa or a non-stick griddle on medume high heat.
1. Divide the dough into 2 equal rounds, roll each of them into to 1/8" thick circles. Cut them to make a perfect circle with a lid.
2. Brush one paratha with preserve leaving a 1/2 " from edges.
3. Drop little mounds of Ricotta on top of the preserve and sprinkle with Walnuts and place the other paratha on top gently. If you brush some water on the edges, it seals firmly.
4. With the edge/tines of a fork, seal the edges all around. Gently pick up and cook on the Tawa on medium heat until it's golden both sides, brush some butter if you like while cooking it.
5. Cool it on the rack, cut into triangles to serve.
A close up!
See you all next week, have a wonderful weekend!:)